After several days indulging in a few too many sweet treats that included lemon coconut tea cake, chocolate egg nests, and Easter sugar cookies, my body is ready for a break from the sugar and a return to healthier, simpler fare.
A great place for me to focus getting back on track is with breakfast. A healthy breakfast helps set the momentum for a happy, healthy, balanced day.
So, I made a pot of this healthy toasted coconut banana quinoa breakfast pudding that I plan to eat all week. Appearing as a dessert recipe in 500 Best Quinoa Recipes: 100% Gluten-Free Super-Easy Superfood, this dish didn’t cut it as a “dessert” in my book. It tasted way too “healthy.” Not wanting to waste perfectly good food, I decided it would be fine as a healthy breakfast.
A great source of fiber, protein and carbs, a bowl of this toasted coconut banana quinoa breakfast pudding topped with fruit should keep me satisfied until lunch. I’ll keep things interesting by topping it with different fruits: sliced bananas, strawberries and maybe even chopped pineapple. A drizzle of honey and splash of coconut milk will work well too.